Exotic sweet ‘n’ sour flavours are dynamite with tomatoes. This is the way to use up tomatoes that have reached their juicy prime.
Tunisian tomatoes
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PREP TIME
15 min
Makes
4 cups (1 L)
* PLUS Cooking time: 5 minutes
© Royalty-Free/Masterfile
Ingredients
- 8 plum or 4 large beefsteak tomatoes
- 4 shallots , or 1/4 large white onion
- 3 tbsp olive oil
- 4 garlic cloves , minced
- 1 tsp pepper
- 1 tsp ground cumin
- 1 tsp caraway seed
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/3 cup red wine vinegar
- 3 tbsp brown sugar
- 1 tsp salt
- 1 cup chopped fresh coriander or basil , optional
Instructions
- Cut tomatoes in half. Gently squeeze out and discard seeds, then coarsely chop. Place in a large bowl. Thinly slice shallots. Place in bowl with tomatoes.
- Heat oil in a large frying pan over medium-high heat. Add garlic and dried seasonings. Stir frequently until evenly coated and fragrant, 30 seconds. Add vinegar, sugar and salt. Boil, stirring continuously, about 3 minutes. Add tomatoes and stir just until heated through, 1 to 2 minutes. Stir in coriander. Fabulous as a side dish with grilled steak or butterflied leg of lamb or chops. Or try as a burger topper. Best eaten the same day they’re made.
Nutrition (per serving)
- Calories
- 86,
- Protein
- 0.9 g,
- Carbohydrates
- 10.2 g,
- Fat
- 5.4 g,
- Fibre
- 1 g,
- Sodium
- 295 mg.
FILED UNDER: stovetop Vegetarian
